Chef's Notes: 1) Soak the soybeans from 4 - 12 hours. I usually soak mine for 8 - 12 hours inside the refrigerator. No need to put inside the refrigerator if you soak it for 4 - 6 hours. Do not soak more than 12 hours because the beans will become sour. 2) After you cook and squeeze out the soy milk, measure the soy milk. It should not exceed 2.5 liters. If it exceeds, you will not have enough calcium sulfate for the taho to set. 3) Once you pour the soy milk into the calcium sulfate mixture, do not touch or move the mixture until the taho sets. You can remove the foam after it sets. 4) The taho will keep only for 8 hours at room temperature. After that, the taho will turn sour.
Thank you chef, and thank to my son, now was able to subscribe with his help. So happy that I have now access to your good, tried and tested recipes even I’m home. God bless you more . 🥰🙏❤️
Thank you po Chef Rose for the recipe ❤️ I just made this today and it was successful! I am so happy because it’s my first time making taho. My whole family has been craving for taho and nobody sells it here. 😅
OMG chef Rose! Thank you so much for sharing this! We don’t have taho here in Chicago , I need to make this 😃you are the best! 👏 and just to let you know , I don’t skip the ads (even if it is more than 30 mins) to help you continue making vids like this which is very helpful for us here in abroad .. mahirap hanapin ang ganitong mga pag kain na ina asam asam na Lang namin … chef Rose, can I request ? If you don’t mind can you please make kikiam at fishball na parang yung sa itinitinda sa tabi tabi😁, Kasi hinahanap hanap ko po yung ganung klaseng fishball at kikiam dito Pero Wala … at tsaka narin po siomai ala chow king , thank you po ng marami! God bless !
Hello chef rose. Before I watch your video I already made taho but I strained it before cooking.what is the difference if your cooked it before you strain. Pls advise.thank you
You need mineral or purified water to prolong shelf life of the taho. Regular tap water has many impurities/bacteria which could cause the taho to spoil faster.
Hi Chef! is there any technique on how to troubleshoot or correct the taho mixture after you have poured it in the calcium sulfate and it did not set? how? add another CS.? pls. help..
No ma'am. You can not add more calcium sulfate if it does not set. That is why it is important to measure the cooked soy milk before you add the calcium sulfate so you will know that you have enough calcium sulfate.
@@ChefRoseofCaroandMarieCebu Thank you Chef. I tried making but it did not set. I really like to learn this recipe, as its my favorite and now my daughters'. Hope I can learn this in your actual supervision, or in class. Im really interested.
You can buy the coagulant in Caro & Marie if you are in Cebu. Otherwise, you can buy it online. If you use ready made soy milk, you need to use gelatin. Thank you for watching!
It could be any of the following reasons - 1. Soy milk not strained properly. 2. Improper mixing of soymilk and coagulant. 3. Not enough coagulant. Measure the cooked milk befor adding the coagulant. 4. Touching or moving or stirring the soy milk mixture before it has set. Please watch the video again and try again. Good luck!
80C. No need to use a thermometer. Once you see the skin forming on top of the milk (watch the video again), then it is the right temperature to add the coagulant. Once you add the coagulant, do not stir or touch or move the mixture. Cover. Wait for 15-20 minutes. Did you measure the amount of soy milk that you cooked? After cooking the soy milk and straining it, you don't always end up with the same amount. So it is important to measure the soy milk (watch video again for the right amount). Wait for the skin to form on top and then pour quickly into another pot with the coagulant. Good luck!
If you live in Cebu, you can buy it in Caro and Marie. If you live elsewhere, you can buy it in stores selling flour or soybeans. You can also buy it in Shopee or Lazada.
@@ChefRoseofCaroandMarieCebu hi po I soak for 6 hours po , and then rinse 3 times after that I grind po blender and puree boil ko sya and keep stiring cook for 30 minutes , salin ko sya or strain ko sya , and then mix konnag cougulant , buhos ko sa couhulant 4 feet after that cover ko lang po nilagay sa tabi . Di ko sya nilagay sa ref
Chef's Notes:
1) Soak the soybeans from 4 - 12 hours. I usually soak mine for 8 - 12 hours inside the refrigerator. No need to put inside the refrigerator if you soak it for 4 - 6 hours. Do not soak more than 12 hours because the beans will become sour.
2) After you cook and squeeze out the soy milk, measure the soy milk. It should not exceed 2.5 liters. If it exceeds, you will not have enough calcium sulfate for the taho to set.
3) Once you pour the soy milk into the calcium sulfate mixture, do not touch or move the mixture until the taho sets. You can remove the foam after it sets.
4) The taho will keep only for 8 hours at room temperature. After that, the taho will turn sour.
Thank you chef I got na perfect na , maraming salamat po .
Hi Chef - once cooked - can I store this in the fridge and hold it for a few days?
@@joymarquez6203 You can keep it for 2 days maximum inside the refrigerator but please check it before serving. Taho gets sour quickly.
Fav ko tlga itong si chef🥰 pag nag turo diretso wala ng pasikot sikot pa😍
Thank you so much! Happy Holidays!
T y for sharing your delicious snack 🙏🙏❤️💕❤️🙏🙏
My pleasure 😊
I really love taho Chef Rose...I will surely try to do this since my mother just gave me a new blender today. 🥰
Have fun!
Thank you chef, and thank to my son, now was able to subscribe with his help. So happy that I have now access to your good, tried and tested recipes even I’m home. God bless you more . 🥰🙏❤️
Thank you po Chef Rose for the recipe ❤️ I just made this today and it was successful! I am so happy because it’s my first time making taho. My whole family has been craving for taho and nobody sells it here. 😅
Wow!!! Great job! So happy to hear that!
Thank you mam rose 🌹🌹🌹 for this simplified version...
Most welcome 😊
Thank you for sharing chef,😊 love it
My childhood milktea ❤️ in my whole life i tought it was an egg white 😄 and thank you chef for sharing. Nag laway jd ko sa Finished product 🤤😂
Kalami ana Chef!😍😍😍💞💞💞 yan ang am brkfst ko sa Manila b4.
Same with me!😍❤️ Makamingaw si Manong Taho hehehe
Sarrap lov it
Salamat chef Rose❤
OMG chef Rose! Thank you so much for sharing this! We don’t have taho here in Chicago , I need to make this 😃you are the best! 👏 and just to let you know , I don’t skip the ads (even if it is more than 30 mins) to help you continue making vids like this which is very helpful for us here in abroad .. mahirap hanapin ang ganitong mga pag kain na ina asam asam na Lang namin … chef Rose, can I request ? If you don’t mind can you please make kikiam at fishball na parang yung sa itinitinda sa tabi tabi😁, Kasi hinahanap hanap ko po yung ganung klaseng fishball at kikiam dito Pero Wala … at tsaka narin po siomai ala chow king , thank you po ng marami! God bless !
Thank you very much for your kind words. Will note your recipe requests. Siomai video already done. Naka queue na for uploading.
Thank you po Chef Rose you are a Blessing ❤️❤️❤️
Salamat sa recipe chef❤🙏
❤❤❤❤❤
Thank you!
Wow🙂 thank you Chef Rose ♥️
Sarap Chef Rose!🥰
Hi Chef! Can I reheat this? I wonder how Manongs kept their taho warm? TIA❤
You cannot reheat. Taho stays warm for only a few hours. No heaters.
Ma'am Chef, I am so glad that I found your Vlog through TH-cam random algorithm. Maayo caayo ca magtodlo, simple and precise.
Thank you so much for your kind words! Please like and subscribe to my youtube channel. I upload 2 vidoes every week.
Yummy !
Hello chef rose. Before I watch your video I already made taho but I strained it before cooking.what is the difference if your cooked it before you strain. Pls advise.thank you
You get more soy milk if you strain after cooking.
Thanks, Chef!
Thank you Chef
Thank you chef!
Do you use Canadian soybeans? have you tried this recipe with US soybeans? Thank you!
I use local soybeans from Mindanao.
Thank you Chef💕
ty, why do you need to use mineral or purified water not just regular water?
You need mineral or purified water to prolong shelf life of the taho. Regular tap water has many impurities/bacteria which could cause the taho to spoil faster.
Thank you Chef!!!
thank you chef!♥️
Hi Chef. Why do we need to use mineral water? Is tap water okay?
Because tap water will affect the taste of the taho.
Hi Chef! is there any technique on how to troubleshoot or correct the taho mixture after you have poured it in the calcium sulfate and it did not set? how? add another CS.? pls. help..
No ma'am. You can not add more calcium sulfate if it does not set. That is why it is important to measure the cooked soy milk before you add the calcium sulfate so you will know that you have enough calcium sulfate.
@@ChefRoseofCaroandMarieCebu Thank you Chef. I tried making but it did not set. I really like to learn this recipe, as its my favorite and now my daughters'. Hope I can learn this in your actual supervision, or in class. Im really interested.
chef, Importante po ba yung temperature nung soymilk bago isalin with the coagulant? if so, what temperature should it be around?
Yes. 160F or about 80C
It nice to dry that soy skin for kikiam
Yes but making bean curd sheets is very tedious. I would rather buy one.
Thank you, Chef! Is it okay to use ready made soy milk?
You need to use gelatin for ready made soy milk similar to making a panna cotta.
Hi chef Rose! Can I Keep this in the fridge? Thanks
Yes but not for too long. Thank you for watching!
Chef pag sobra po sa 2.5L ilang gypsum po iaadd? How much water din po ang pang dilute ng 1tbsp gypsum?
Please add proportinately. If 2.5 liters of soy milk will need 1 tbsp calcium sulfate and 3 tbsp water, calculate based on that proportion.
Thank you so much chef❤️❤️❤️
Chef rose available ba all ingredients sa imong store?🥰🥰🥰
Yes. W e have the complete ingredients available in our main store in Cherry Court. Thank you for watching.
@@ChefRoseofCaroandMarieCebu ❤️❤️❤️
HI Chef were can I buy the coagulant? or if i use soy milk how much what's the measurement? Thanks
You can buy the coagulant in Caro & Marie if you are in Cebu. Otherwise, you can buy it online. If you use ready made soy milk, you need to use gelatin. Thank you for watching!
does it have to be mineral water?
Yes for taho to extend shelf life.
would this recipe still work po if i double or even triple the recipe?
Yes it will
How much taho does this recipe yield?
About 2.5 - 2.6 liters
Thank you, Chef Rose!
iloang araw po ang expiration
8 hours only at room temp. 2 days in ref
Chef, I've made it and the taho is rough. Why is that?
It could be any of the following reasons -
1. Soy milk not strained properly.
2. Improper mixing of soymilk and coagulant.
3. Not enough coagulant. Measure the cooked milk befor adding the coagulant.
4. Touching or moving or stirring the soy milk mixture before it has set.
Please watch the video again and try again.
Good luck!
80deg F or C po? I wonder after 15 mins why wont it set po? Pls help chef. Should i refrigerate?
80C. No need to use a thermometer. Once you see the skin forming on top of the milk (watch the video again), then it is the right temperature to add the coagulant. Once you add the coagulant, do not stir or touch or move the mixture. Cover. Wait for 15-20 minutes.
Did you measure the amount of soy milk that you cooked?
After cooking the soy milk and straining it, you don't always end up with the same amount. So it is important to measure the soy milk (watch video again for the right amount). Wait for the skin to form on top and then pour quickly into another pot with the coagulant.
Good luck!
maam where can we buy calcium sulfate po ba un..
If you live in Cebu, you can buy it in Caro and Marie. If you live elsewhere, you can buy it in stores selling flour or soybeans. You can also buy it in Shopee or Lazada.
hi chef please help me 2 times konang ginawa di pa mabuo
E explain mo ang procedure na ginawa mo step by step para ma sabi ko anong mali mo.
@@ChefRoseofCaroandMarieCebu hi po I soak for 6 hours po , and then rinse 3 times after that I grind po blender and puree boil ko sya and keep stiring cook for 30 minutes , salin ko sya or strain ko sya , and then mix konnag cougulant , buhos ko sa couhulant 4 feet after that cover ko lang po nilagay sa tabi . Di ko sya nilagay sa ref
Chef can we cut the recipe in half?
Yes you can.